Author: Darcy

Tomato and Goat Cheese Gratin

Serves: 4

Source: Swedish grocery store (Coop) magazine

Serves: 4
Source: Swedish grocery store (Coop) magazine

Ingredients:

  • 1 can crushed tomatoes
  • 4 big tomatoes, different colours if possible, sliced
  • 200g goat cheese, sliced
  • 16 olives, pitted
  • 1 tsp dried basil or oregano

Instructions:

  1. Pour the can of tomatoes into an oven safe casserole dish.
  2. Lay the tomato and cheese slices in the dish, overlapping and alternating.
  3. Sprinkle the olives and herbs on top.
  4. Bake in oven at 450 until heated through and the cheese is melted, about 15 minutes.
  5. Serve over rice.

Simplest Dal

Serves: 4

Source: How to Cook Everything Vegetarian

Serves: 4
Source: How to Cook Everything Vegetarian

Ingredients:

  • 1 cup dried red lentils, washed and picked over
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 4 cardamom pods
  • 1 tablespoon mustard seeds
  • 2 cloves
  • 1 teaspoon cracked black pepper
  • 1 ancho or other mild dried chile (optional)
  • Salt
  • 2 tablespoons cold butter or peanut oil (optional)
  • Chopped fresh cilantro leaves for garnish

Instructions:

  1. Combine the lentils, ginger, garlic, cardamom, mustard seeds, cloves, pepper, and chile in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until the lentils are quite soft, 20 to 30 minutes, salting the lentils often.
  2. Remove the cloves and, if you like, the cardamom pods (they’re kind of fun to eat though). Stir in the butter or oil if you’re using it. Taste and adjust the seasoning, the garnish with cilantro and serve.

Fast Nut Burgers

Serves: 4 to 6 burgers

Source: Mark Bittman’s How to Cook Everything Vegetarian

Serves: 4 to 6 burgers
Source: Mark Bittman’s How to Cook Everything Vegetarian

Ingredients:

  • 1 medium onion
  • 1 cup walnuts, pecans, almonds, cashews, or other nuts, preferably raw
  • 1 cup (raw) rolled oats or cooked short-grain white or brown rice
  • 2 tablespoons ketchup, miso, tomato paste, nut butter, or tahini
  • 1 teaspoon chili powder or any spice mix you like
  • salt and freshly ground pepper
  • 1 egg
  • 2 tablespoon peanut oil, extra virgin olive oil, or neutral oil, like grapeseed or corn

Instructions:

  1. Grind the onion in a food processor. Add the nuts and oats and pulse to chop, but not too finely. Add the ketchup, spice mix, salt, pepper and egg. Process briefly; don’t grind the mixture too finely. Add a little liquid—water, stock, soy sauce, wine, whatever is handy—if necessary; you want a mixture that is moist but not loose.
  2. Let the mixture rest for a few minutes if you have time, then shape into 4 to 6 patties. Put the oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. When the oil is hot, add the burgers to the skillet. Cook for about 5 minutes, more or less undisturbed, then turn. Lower the heat a bit and cook on the other side 3 or 4 minutes more, or until firm.
  3. Serve on buns with the usual burger fixings, or refrigerate or freeze for later use.

Veggie Tamale Pie

Serves: 4 to 6

Source: Vegetarian Times, January 2010

Serves: 4 to 6
Source: Vegetarian Times, January 2010

Ingredients:

Topping

  • ½ cup dry polenta or corn grits
  • ¼ cup grated sharp Cheddar cheese

Filling

  • 1½ tsp vegetable oil
  • 3 cloves garlic, minced (1 tbsp)
  • 1 medium onion, diced (1 cup)
  • 1 small zucchini, diced (½ cup)
  • ½ medium red, yellow, or orange bell pepper, diced (½ cup)
  • 1 tbsp chili powder
  • 1 tsp dried oregano (Mexican, if available)
  • 1 15-oz. can pinto beans, rinsed and drained
  • 1 14.5-oz can tomato purée
  • ½ cup frozen corn kernels
  • 2 tsp brown rice flour

Instructions:

  1. To make topping: Preheat oven to 375°F. Bring 2 cups water to a boil in saucepan. Stir in polenta, reduce heat to medium, and simmer 30 minutes, stirring often. Stir in cheese. Set aside.
  2. To make filling: Heat oil in skillet over medium heat. Add garlic and onion and cook 5 minutes. Add zucchini, bell pepper, chili powder, cumin, and oregano. Cook 5 minutes more.
  3. Stir in beans, tomato purée, and corn. Mix rice flour with ¼ cup cold water; stir into zucchini mixture. Cook 3 minutes, or until mixture thickens slightly. Season with salt and pepper, if desired.
  4. Spread filling into 8-inch-square baking pan. Spread topping over filling.
  5. Place casserole on baking sheet. Bake 40 minutes, or until filling bubbles and top is golden. Let stand before serving.
  6. Frozen cooking instructions: Preheat oven to 375°F. Cover casserole with foil, and place on baking sheet. Bake 90 minutes. Remove foil during last 15 minutes of baking.

It can be hard to spread the polenta evenly over the filling; you might want to double the amount of topping.

Sun-Dried Tomato and White Bean Risotto

Serves: 4

Source: Canadian Living Make it Tonight

Serves: 4
Source: Canadian Living Make it Tonight

Ingredients:

  • 1 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried Italian herb seasoning
  • 1/4 tsp pepper
  • 1 cup arborio or other short-grain rice
  • 2 1/2 cups hot vegetable stock
  • 1 can (19 oz/540 mL) navy (white pea) beans, drained and rinsed
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes
  • 1/2 cup grated Parmesean cheese

Instructions:

  1. In a large saucepan, heat oil over medium heat; fry onion, garlic, Italian herb seasoning and pepper, stirring occasionally, until softened, about 3 minutes.
  2. Add rice, stirring to coat. Add stock and bring to a boil. Reduce heat to low; cover and simmer, stirring once, for 10 minutes. Stir vigorously for 15 seconds. Simmer, covered, for 5 minutes.
  3. Stir in beans; simmer, covered, until rice is creamy and slightly firm to the bite, about 2 minutes.
  4. Stir in sun-dried tomatoes and Parmesean cheese.

During steps 2 and 3, make sure that the rice does not dry out and stick. Add extra hot water if necessary.

Butternut Frittata

Serves: 8

Source: Bonnie Stern: The Best of HeartSmart Cooking

Serves: 8
Source: Bonnie Stern: The Best of HeartSmart Cooking

Ingredients:

  • 2 lb (1 kg) peeled butternut or buttercup squash
  • 1 tbsp chopped fresh rosemary, or 1/2 tsp dried, divided
  • 1 tbsp chopped fresh thyme, or 1/2 tsp dried, divided
  • 1 1/2 cups (375 mL) crumbled soft unripened goat cheese or grated light Cheddar cheese
  • 6 eggs
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch ground nutmeg

Instructions:

  1. Cut squash into 1-inch chunks (you should have about 4 cups). Sprinkle with half the rosemary and thyme. Spread on a baking sheet lined with parchment paper and roast in a preheated 400°F oven for about 30 minutes, or until lightly browned and tender. Cool.
  2. Place squash in a lightly oiled 9-inch (2.5 L) square baking dish. Sprinkle cheese over top.
  3. Beat eggs with water, salt, pepper, remaining rosemary and thyme, and nutmeg. Pour over squash.
  4. Place dish on a baking sheet and bake in a preheated 350° oven for 30 to 35 minutes, or until centre is just firm. Cool for 10 minutes before serving.

Asian Chicken Chili

Serves: 8-10

Source: The Best of HeartSmart Cooking by Bonnie Stern

Serves: 8-10
Source: The Best of HeartSmart Cooking by Bonnie Stern

Ingredients:

  • 1 tbsp vegetable oil
  • 2 tbsp finely chopped ginger root
  • 6 green onions, chopped
  • 3 cloves garlic, finely chopped
  • 2 sweet red peppers, seeded and diced
  • 2 tsp hot Asian chili paste, or to taste
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 28-oz can plum tomatoes, drained and pureed
  • 2 19-oz cans red kidney beans, rinsed and drained
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tsp dark sesame oil
  • 1/2 cup chopped fresh cilantro or parsley

Instructions:

  1. Heat vegetable oil in a large, deep non-stick skillet or wok on medium heat. Add ginger, green onions and garlic and cook gently for 30 seconds, or until fragrant. Add red peppers and chili paste and cook for a few minutes.
  2. Pat chicken dry and add chicken to skillet. Cook, stirring constantly, for about 5 minutes, until chicken pieces are white on outside.
  3. Add tomatoes and bring to a boil. Reduce heat and simmer gently for 30 minutes, or until mixture is quite thick and almost all juices have evaporated.
  4. Stir in beans, soy sauce and rice wine. Cook for 10 minutes.
  5. Stir in sesame oil and cilantro. Taste and adjust seasonings if necessary.

Balsamic Spa Dressing

Serves: Makes about 1-3/4 cups

Source: Bonnie Stern: The Best of Heart Smart Cooking

Serves: Makes about 1-3/4 cups
Source: Bonnie Stern: The Best of Heart Smart Cooking

Ingredients:

  • 1/2 cup balsamic vinegar
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • 1/4 tsp pepper
  • 1 cup water
  • 1 tsp honey, optional
  • 1/4 tsp salt, optional

Instructions:

  1. Whisk together vinegar, lemon juice, oil, mustard, Worcestershire sauce, garlic and pepper. Whisk in water.
  2. Taste and add honey and/or salt only if necessary.

Pasta with Pesto, Potatoes and Green Beans

Serves: 4

Source: Great Food Fast – From the Kitchens of Martha Stewart Living

Serves: 4
Source: Great Food Fast – From the Kitchens of Martha Stewart Living

Ingredients:

  • 2 waxy potatoes
  • Coarse salt and fresh ground pepper
  • 8 ounces cavatappi or other short tubular pasta
  • 8 ounces green beans, trimmed and halved
  • 1/2 cup Pesto

Instructions:

  1. Peel and cut the potatoes into 1-inch cubes; place in a large pot of water and bring to a boil.
  2. Add 1 tablespoon salt and the cavatappi; return to a boil and cook for 2 minutes.
  3. Add the green beans. Return to a boil; cook until the vegetables are tender and the pasta is al dente according to package instructions.
  4. Drain; toss with pesto and season with salt and pepper. Serve warm or at room temperature.

Apple and Cheddar Frittata

Serves: 4

Source: Food magazine, May 2007.

Serves: 4
Source: Food magazine, May 2007.

Ingredients:

  • 8 large eggs plus 2 large egg whites
  • 1 cup white cheddar cheese, coarsely grated
  • coarse salt and ground pepper
  • 1 tbsp butter
  • 2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

Instructions:

  1. Preheat oven to 450, with rack set in top third.
  2. In a medium bowl, whisk together eggs, egg whites and half the cheese. Season with salt and pepper.
  3. In a medium cast-iron or nonstick oven proof skillet, heat butter over medium heat.
  4. Add egg mixture. While it cooks, 1 to 2 minutes after edge is set, arrange apples on top in a circular pattern, starting from the outside edge.
  5. Sprinkle with remaining cheese.
  6. Transfer skillet to oven. Bake until frittata is set in the centre and cheese is browned, about 20 minutes.
  7. Using a rubber spatula, release frittata onto a cutting board. Let rest 5 minutes.
  8. Cut into wedges and serve.